Preserving Pot

Big, bold, and built for preserving. These early 20th-century Vallauris marmites, found in Avignon, were once essential for slow-cooking and storing meats like duck confit, sealed in fat and kept cool in stone-lined cellars. Today, Sylvie uses them in the kitchen filled with lemons and shallots, or repurposes them as clever cover for potted indoor plants. Small, medium, and large sizes available.